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BOOK 


OF 


TESTED RECIPES 




FOR 


CANDY MAKERS 












BOOK 


OF 

TESTED RECIPES 

FOR 

CANDY MAKERS 


j * 


Copyright, 1915, by A. S. Alamy, Wausau, Wis. 



GRAND RAPIDS, WIS. 

J. J. COATES F. 'C. WILLIAMS 

GRAND RAPIDS BAKERY 

WHOLESALE AND RETAIL 

Grand Rapids, Wis., November 14, 1914. 
To whom it may concern: 

For the past two weeks Mr. A. S. Alamy has been with us, 
giving special instructions in candy making, during the opening 
of our ‘‘home-made’’ candy department. 

We were well pleased with his work in every respect. In our 
opinion, he is an expert candy-maker and business gentleman, 
whom w 7 e take pleasure in recommending to the trade. 

GRAND RAPIDS BAKERY, 

Per F. C. Williams. 


CHAMPAIGN, ILL. 

Champaign, Ill., Feb. 20, 1915. 
MR. A. S. ALAMY, Wausau, Wis. 

Bear Sirs We desire to say we-are much pleased with your 
formula and method of making French Nougat (to slice) and 
cream caramels. 

We find your method adds to the selling and eating value of 
these goods. 

The Caramels stand up w r ell under climatic changes, and eat 

well. 

A demonstration of your method to any “practical” candy 
maker would show him the value of it. 

Wishing you success, we are truly yours, 

HARRIS & MEAD, Confectioners. 


PEORIA, ILL. 


Peoria, Ill., Jan. 14, 1915. 

TO WHOM IT MAY CONCERN:. 


This is to certify that Mr:, AV S. Alamy showed us how to 
make French Nougat and Caramels and gave us several other 
pointers in making candies. We found his recipes very good and 
his work very satisfactory. 

We can recommend him to any one in our line of business. 
Very truly yours, 



— 2 — 


J. G. GMELICH. 


QCT -81915 


©CIA41303-1 




A. S. ALAMY 

EXPERT CANDY INSTRUCTOR 

BOX 264, WAUSAU, WIS. 


Directions for Cooking Candy. 

FIRST 

Always thoroughly mix the sugar, glucose, water, 
and milk or cream before you place kettle on the fire. 

SECOND. 

If you have put any cream or butter fat into the 
candy, have the fire low and slowly burning, and keep 
stirring the candy all the time while it is on the fire. 

THIRD. 

When the candy boils thick and is nearly done, 
turn the fire very low. After the water boils out, the 
candy will not stand strong heat, but requires a very 
easy fire until it reaches the stage of completion called 
for by the recipe. 

FOURTH. 

Always wash down from the sides and edges of the 
kettle the sticky sugar deposited there when the candy 
boils up. Do this with a white, clean, wet cloth, and 
begin to do it as soon as the candy commences to boil. 

FIFTH. 

To insure success in making the candy, it is always 
best to cook it by a candy thermometer. In watching 
the thermometer, remember that the boiling point is 
212 degrees. 


3 



RECIPE FOR MAKING CREAM TAFFY. 


Four lbs. sugar, 3 lbs. glucose, 2 pints cream, 1 cup 
water. Mix well, then place on easy fire, stirring con¬ 
tinually. Cook by candy thermometer, heating to 265 
degrees in winter and 275 degrees in summer. If you 
have no candy thermometer, test "the candy in cold 
water. When it hardens and breaks with a noise like 
glass, it is done. Then remove from fire and pour on 
to a buttered stone or into a buttered pan. When 
cold enough to handle, add % oz - of vanilla, mixing 
well into the candy. Then throw the candy on to the 
hook and pull it by hand until it becomes very light. 
Then take off from hook and place it in a tin tray 
ready to use. 


FOR MAKING PLAIN TAFFY. 

Use same recipe as above, omitting the cream. Add 
water instead of cream, and add 2 oz. of butter when 
you remove from the fire. Let it come to a boil once 
more after adding the butter, then take off from fire. 


FOR MAKING CHOCOLATE TAFFY. 

Use same recipe as above, but add % lb. of choco¬ 
late when you remove it from the fire. 


4 





RECIPE FOR TOASTED MARSHMALLOWS. 

Place 2 lbs. of ne shredded cocoanut in the kettle, 
and put on slow fire and keep stirring until the cocoa- 
nut turns brown. Remove from fire. 

Take 4 lbs of ready-made marshmallow; brush 
off the powdered sugar from it, and sprinkle a little 
syrup on it. Then take the browned cocoanut and pour 
it on to the marshmallow. Mix well by hand, so as to 
cover all the marshmallow. Now it is done. 

If you do not have the syrup, you can wet the 
marshmallow with cold water instead; but the syrup 
would be better. Be careful not to wet the marsh¬ 
mallow too much. 


—5— 


RECIPE FOR MELTING CHOCOLATE 
AND HOW TO USE IT. 


Always cut the chocolate into fine pieces, and put 
it into a double boiler. Place on very slow fire. Let 
alone and do not stir it. When half melted, mix the 
mass a little with a spoon, then let alone again until 
well melted. Then remove from the fire, but keep it 
in the hot water. Grease the stone or tin pan, and on 
it place a handful of the chocolate. Work it on the 
greased surface until the heat has radiated from it. 
Be sure to work it well by hand until it becomes cool, 
when it is ready to use. 

Have the centers ready for the chocolate if you 
desire dates or any kind of nut meat or cream fondant. 
Shape the centers by hand into small balls, and dip 
them into the chocolate. Work the chocolate well by 
hand to cover the centers thoroughly, then dip it on 
wax paper, when cold ready to use. 

When the water cools in the double boiler, you can 
change it for hot water, thus keeping the chocolate 
melted. 

Do not dip chocolate on a very hot day, as it will 
turn gray. 


—6— 


RECIPE FOR BATCH OF FIVE GALLONS OF 

ICE CREAM. 

Beat 15 eggs. When they are half beaten, add 3% 
lbs. sugar and beat again with the sugar in them for 
a few moments, then add 1 pint milk and mix well. 
Then place in a double boiler, stirring a little when the 
mixture becomes hot, but remove from fire before it 
reaches the boiling point. Add 1 oz. of good vanilla 
flavor, then let it cool for a few hours. 

Pour it into the freezer, and add 2 gals, sweet 
cream. Mix all well together, then freeze for about 
30 minutes, when the ice cream is done. 

Keep the freezer w T ell packed with ice and salt. 


—7— 


RECIPE FOR MAKING GREEK CHOCOLATE 

FUDGE. 


Six lbs. sugar, 2 lbs. glucose, 3 pints milk. Mix 
well, then place on fire. Keep stirring. Heat to 240 
degrees. If you have no candy thermometer, test by 
dropping in cold water. When it cools into a soft ball 
like gum, the fudge is done. Remove from fire, then 
add 1 lb. chocolate, 2 oz. cocoa butter, 1 lb. walnut 
meats. Mix well, and let come to a boil once more, 
over an easy fire. Then remove, and let alone for 10 
to 15 minutes. Then give a brisk beating until the mixt¬ 
ure becomes creamy and cuts short. Pour into but¬ 
tered pan or on to buttered stone. Let it cool for a 
few hours, and it is ready to cut and sell. 


RECIPE FOR MAKING BROWN FUDGE. 

Proceed same as above, but add 1 oz. of vanilla 
flavor instead of chocolate. Add the flavor at the same 
time as you put in the cocoa butter. 


—8- 



RECIPE FOR MAKING BUTTER SCOTCH. 

Two lbs. sugar, 1 pint milk, V 2 cup water. Mix 
well, then place on fire. Add 2 pinches cream of tar¬ 
tar. When beginning to boil, add 1 lb. butter. Have 
the fire down low, and keep stirring. When mixture 
has boiled down thick, test a little in cold water. If it 
forms a hard ball and the point will break off, it is done. 
Pour into buttered pan. When it sets and is cold, cut 
it or mark it into squares before it hardens. 

If you have a candy thermometer, heat candy to 
246 degrees. 


—9— 


RECIPE FOR MAKING THE FAMOUS 
ALAMY NOUGAT. 

Eight lbs. sugar, 5 lbs. glucose, 4 pints cold water. 
Mix well, then place on fire. Heat to 250 degrees in 
winter and 256 degrees in summer. If you have no 
candy thermometer, test the candy in cold water. When 
it forms a hard ball and point is difficult to break, it 
is done. Remove from the fire, and let stand for 15 
minutes. Then take the whites of 1 doz. eggs, beaten 
until they are stiff, and add the candy slowly to the 
beaten eggs, stirring continually. Be careful not to 
add the candy too fast. Adding the candy too fast to 
the eggs might cause them to burn; but pour it slowly, 
in a stream like a thread. When you are done adding 
the candy, put in 1 oz. vanilla, 1 lb. dried cherries, 1 lb. 
pineapple, 1 lb. almond, 1 lb. walnut. Mix all into the 
candy, and beat well for a few minutes. When the 
candv is set and cuts short and creamv, it is done. Pour 
quickly before it cools. Pour into a sectional box or 
tin pan which you have ready, lining with nougat paper, 
and cover the top of the candy with nougat paper also. 
Let alone for few hours, then it is ready to cut. If you 
have no nougat paper, be sure to grease the pan well 
with cocoa butter before pouring the candy into it. 

In case the candy remains soft and stringy, steam 
it in a double boiler until it cuts short and becomes 
creamy, when it is done. Do not put it on the fire after 
you have the eggs in it, but steam it. 


—10— 


RECIPE FOR CHOCOLATE NOUGAT. 

Follow the Alamy Nougat recipe, but add 1% lbs. 
chocolate instead of adding the vanilla. The proper 
time to add the chocolate is when you are just done 
stirring the candy into the eggs. Do not cook the 
chocolate with the candy. If the candy grows soft and 
stringy when you mix the chocolate into it, steam it 
until it is set and cuts short and creamy. 

REMEMBER, this recipe has been tested and high¬ 
ly recommended by a hundred expert candy makerse. 
If you carefully read it a few times, you will make the 
candy without any failure. 


—11 


RECIPE FOR MAKING NOUGAT OF CREAM 

NOUGAT. 

Ten lbs. sugar, 3 lbs. glucose, 2 pints water. Mix 
well. Heat to 246 degrees by candy thermometer, or 
test a little in cold water. When it is quite solid and the 
point is hard to break, it is done. Remove from fire, 
add 2 oz. cocoa butter, 5 lbs. nougat cream and l 1 /^ oz. 
vanilla flavor. If you desire, add 1% lbs. of nut meat 
or dried fruit. Mix all thoroughly into the candy, and 
give a brisk beating. When th candy cuts short and 
is creamy, it is done. Pour into buttered pan and let it 
cool for a few hours, then it is ready to use. 


—12— 


RECIPE FOR ROASTING PEANUTS. 


Take V 2 lb. of cocoa butter and place in the kettle 
until melted and hot. Add 5 lbs. of raw shelled pea¬ 
nuts, and keep on stirring until the peanuts turn brown. 
You can easily tell when they are done. Remove from 
the fire, stirring them. If you want them salted, you 
can sprinkle on a little salt. Mix all together, and 
they are ready to use. 


RECIPE FOR MAKING PEANUT CLUSTER 

Leave the peanuts unsalted when you roast them, 
and let them dry afterwards. Then melt the choco¬ 
late by steaming in a double boiler. When it is melt¬ 
ed, pour on a buttered stone or into a buttered pan, 
and take a handful of roasted peanuts and mix them 
with the chocolate. Work the mixture well by hand, 
then take, little by little, and lay on wax paper. When 
it is dry, it is ready to sell. 


13— 



RECIPE FOR MAKING ALAMY FANCY CARAMEL 

Four lbs. sugar and 4 lbs. glucose, 1 qt. sweet 
cream, 1 qt. condensed milk. Mix well, then place on 
fire, let boil 20 minutes, then take off the fire and give 
a good stirring for a few seconds, to cool it; then add 
1 qt. sweet cream, 1 qt. condensed milk; then replace 
on a very slow fire and keep on stirring. When the 
candy commences to boil thick and gummy, test a lit¬ 
tle in cold water. Cook like caramel; as soon as it 
holds up well like hard gum, it is done. Take off from 
fire and spread it on the greased stone, space 29 inches 
by 30 inches and 1-5 inch thick. Let alone for a little 
while. 


SECOND BATCH.—Take 2 lbs. of glucose, y 2 lb. 
sugar, 1 qt. water, cook to 240 degrees. Take off from 
fire, then add 2 lbs. of vanilla marshmallow, mix well. 
Before you add the marshmallow to the candy, clean 
and brush the sugar from the marshmallow. When 
it is well melted, spread it over the first batch, all 
except three inches from the end. Let stand from 
three to ten hours, then roll it and throw a little pow¬ 
dered sugar under it in order to keep it in good shape, 
not slippery, so you can handle it. Keep on rolling it 
by hand, three-quarters of an inch thick. Then cut 
it and wrap it in wax paper. 


— 14 — 



RECIPE FOR MAKING ALAMY CHEWING TAFFY 

Four lbs. granulated sugar, 2% lbs. glucose, 1 pint 
water; mix well, then place on fire; cook to 265 
degrees in winter, to 270 degrees in the summer. If 
you have no candy thermometer, test the candy in 
cold water. When it becomes solid and hard to break, 
like rock candy, it is done. Remove from fire, let 
alone for five minutes, then take ^2 doz. of the whites 
of eggs, beat up well, then add the candy into the 
beaten eggs. Add very slowly, with continual stir¬ 
ring, until you have finished adding the candy; then 
add % oz. vanilla and teaspoonful of baking soda; 
mix well then pour into buttered tin pan. Let it get 
cold, and then it is all ready to use. 


15 — 


RECIPE FOR MAKING CREAM CARAMEL 


Eight lbs. sugar, 6 lbs. glucose, 2 qts. sweet cream, 
3 qts. condensed milk, % pt. of water. Mix well, then 
place on a very slow fire; keep on stirring and let 
boil for 20 minutes, then take it off from the fire and 
give it a good stirring to cool it. Then add 1 qt. of 
sweet cream and 1 qt. of condensed milk, then replace 
on a slow fire. Keep on stirring until the candy is 
boiled thick and gummy. Test a little in cold water. 
As soon as it gets hard and holds up well, it is done. 
Take off and add 1 oz. of vanilla flavor, and take 1% 
lbs. of any kind of nut meat. Mix well, and pour it 
on a greased candy stone. Spread it % inch thick. 
Let it stand from 6 to 12 hours. It is now all ready 
to cut in squares and serve. 


FOR CHOCOLATE CARAMEL.-Same as above, 
but when you remove from fire add 1 lb. chocolate or 
% lb. of cocoa, mix well, then test in water. If soft, 
replace on fire for a few seconds, stirring until it is 
done. Pour on to buttered stone or into tin tray. 


—16— 



RECIPE FOR MEXICAN CREAM 


Nine lbs. sugar, 3 lbs. glucose, 2 qts. sweet cream. 
Cook to 236 degrees. Take off from fire and let stand 
in kettle 8 hours, then add 3 lbs. cream fondant and 
2 1 /2 lbs. of crushed walnuts or any other kind of nuts. 
Mix well into the cream and take, little by little, and 
lay on wax paper. Let get cool, then is ready to sell. 


RECIPE FOR MAKING CREAM FONDANT 

Six lbs. sugar, 2 lbs. glucose, 2 pts. water; mix 
well, then place on fire and cook to 242 degrees. If 
you have no candy thermometer, test the candy in cold 
water. When it forms a ball between hard and soft, 
it is done. Remove from fire and pour it on damp 
stone or tin pan, sprinkle a little cold water on top 
of it, let alone for 20 minutes, then work it back and 
forth with heavy spoon or candy paddle, and add V 2 
oz. of vanilla flavor and keep on working it until it 
sets hard, cuts short and creamy, when it is done. 
Cover with white, clean, wet cloth, let alone for a few 
hours, then it is all ready to use. Cut as much as you 
desire to use, but keep the wet cloth on the candy you 
do not use. Roll the candy by hand, and use a little 
powdered sugar while you roll it. You can thin it 
and cut it in any shape to suit your taste. 

If you have no glucose, use % teaspoonful cream 
of tartar. Put the cream of tartar with the sugar 
from the beginning. 


17 - 



RECIPE FOR MAKING BRAZILIAN TAFFY 


Five lbs. granulated sugar, 5 lbs. glucose, 1 qt. 
water; mix well, then place on fire and cook to 285 
degrees by the candy thermometer, or test in water. 
When it becomes hard and breaks like rock candy, it 
is done. Then add 8 lbs. of Brazil nuts; mix well, 
then take off of fire, pour on to a buttered stone or 
pan. When it gets cold enough to handle, pull it by 
hand. Shape like a sandwich, then turn it over, let it 
get cold, and it is ready to serve. 


FOR PECAN TAFFY, WALNUT TAFFY, AL¬ 
MOND TAFFY, and COCOANUT TAFFY, the same as 
above. 


FOR PUFFED RICE CANDY, do the same as 
above, but add only 5 lbs. rice. 


RECIPE FOR MAKING ITALIAN FUDGE. 

Seven lbs. sugar, 3 lbs. glucose, 1 qt. water. Cook 
to 238 degrees. Take off, then add 5 lbs. cream fond¬ 
ant or sugar cream, 1 lb. of Mezet cream. Mix all 
well, and flavor it with any kind to suit, and pour it 
on the greased stone. Let it get cold. Let stand a 
while, and it is all ready to serve. 


—18— 





RECIPE FOR MAKING PEANUT CANDY 


Five lbs. granulated sugar, 5 lbs. glucose, 3 pts. 
of water; mix well, then place on fire, cook to 225 
degrees; then add 7 lbs. of Spanish shelled peanuts 
and keep stirring, and cook to 285 or 290 degrees; 
then remove from fire and add lb. of good butter; 
then replace on fire for a few seconds and pour it on a 
greased stone or pan; let it get cold. If you want to 
cut it in bars or squares, cut it before it hardens. 


FOR PEANUT BRITTLE, do the same as above, 
but add 3 lbs. less peanuts. Then, before you pour it, 
add 1 teaspoonful baking soda; mix well, then pour 
it on a stone and spread it very thin before it gets 
cold. Cut it in strips and turn it over, and it is ready 
to serve. 


RECIPE FOR MAKING BURNT PEANUTS 

Three lbs. granulated sugar, 3 pts. water; cook 
to 225 degrees, then add 3 lbs. peanuts. Keep on 
stirring until the peanuts turn to sugar, then let the 
fire down and keep on stirring until the peanut gets 
glossy; then pour it on a stone or tin tray. 


— 19 — 




RECIPE FOR CHOP SUEY CANDY 


Five lbs. sugar, 4 lbs. glucose, 1 qt. water. Cook 
to 244 degrees, then take off and add 2 sheets silver 
gelatine, 1 lb. of cream fondant, 1 lb. figs, V 2 lb. dates, 
% lb. cherries, % lb. pineapple, x /2 lb- almonds, IV2 
lbs. fine cocoanut. Mix all together into the candy, 
then replace on a slow fire and test a little in cold 

water. As soon as it becomes hard and holds up like 

a hard caramel, it is done. Then pour it into a 

greased tin pan or sectional tin box, and put a few 

almonds on top. Let stand 10 hours, then it is ready 
to cut. Cut like nougat. 


FOR CHOCOLATE CHOP SUEY, follow direc¬ 
tions above, but add 1 lb. chocolate at the same time 
you add the cream fondant. 


— 20 — 



RECIPE FOR MAKING BUTTERCUP CANDY 


Ten lbs. sugar, 1 qt. water, 1 teaspoonful of cream 
of tartar. Cook to 320 degrees. Take off and pour it 
on stone. When it gets cold enough, pull it until it 
becomes glossy. Then have ready for it the center. 


RECIPE FOR MAKING THE CENTER OF ABOVE 

BATCH 

Take 1 lb. sugar, 2 lbs. glucose, cook to 235 de¬ 
grees, then add 2 lbs. crushed nuts, any kind. Take off, 
then have the above batch spread 1% inches thick, then 
pour the center into it and fold it in four sections, then 
pull it about % inch thick and cut it. Be sure to do that 
before the batch gets too cold. It usually takes two 
persons to make this batch. 


— 21 — 



RECIPE FOR MAKING SNOWBALL KISSES 


Seven lbs. sugar, 34/2 lbs. glucose, 1 qt. water. 
Cook to 244 degrees, then take off from the fire and 
add 3 sheets of silver gelatine. Mix well, then let 
alone for a while. Take 1 doz. of the whites of eggs, 
beat them in different kettle until stiff, then add % 
lb. of raw glucose and give second beating with the 
glucose. When mixture becomes stiff, pour the candy 
slowly into it, and keep on stirring until all of the 
candy is poured into it, then add flovor of any kind to 
suit the taste. If you want to color it, you can do it 
at the same time you add the flavor. Then, if stringy, 
replace on a very slow fire for a very few minutes. 
Keep on stirring until it cuts short, then it is done. 
Take off from fire, take 2 teaspoonfuls, lay little by 
little on wax paper. When dry, is all ready for the 
market. 


—22— 


RECIPE FOR TURKISH DELIGHT 

Seven lbs. of sugar, 7 lbs. of glucose, 1 gal. water, 
add % teaspoonful of cream of tartar. Cook to 234 
degrees. Take off and give a good stirring a few sec¬ 
onds in order to separate the heat from it. Then add 
slowly 1 lb. corn starch, 1 oz. gelatine. Mix well and 
replace on slow fire, keep on stirring. As soon as it 
gets gummy, test a little in cold water. Cook like soft 
caramel then pour it on stone and spread a little pow¬ 
dered sugar on top. When cool, cut in size of caramels. 
It is always best to have a lot of fine powdered sugar 
under the candy, and on top of it, when you cut it, as a 
powdered sugar top. 


23 — 


RECIPE FOR MAKING SOCIAL PARTY 
(A Delicious Cream.) 

One-half lb. of granulated sugar, 1 lb. glucose, 1 
pt. water; cook to 236 degrees, or test in cold water. 
When it forms a ball between hard and soft, it is done. 
Slow down the fire, then add % lb. butter; mix well, 
then let it come to a boil once more; then remove 
from fire, add V 2 oz. vanilla and 3 lbs. cream fondant. 
Add a little fruit or nut meat to suit the taste, and mix 
well together; then pour into buttered tin pan shaped 
like a loaf of bread. When it gets cold, tip it over and 
dip the loaf in chocolate. Work the chocolate all over 
the loaf Ys of an inch thick, then lay on wax paper. 
Let it get cold, then slice it like bread, when it is 
ready to serve. 


— 24 — 


A. S. ALAMY 

EXPERT CANDY INSTRUCTOR 

P. O. BOX 264 

WAUSAU, WISCONSIN 



4 * 


MADISON, WIS. 


KEELEY’S PALACE OF SWEETS. 


Madison, Wis., Oct. 21, 1914.. 

To IThom it May Concerns 

While the writer 1ms made candy for the past 25 years, we 
have never produced a Nougat such as Mr. Alamy has made for 
us to-day. We can recommend him to any one wishing to learn 
» the art of making a very fine Nougat. 

His terms are very reasonable, the profits of one or two 
batches will more than pay for the recipe, and you will always be 
able to turn out a very fine piece of goods and a good seller. 

Mr. Alamy does just what he says he will, and we were more 
than pleased with his work. Very truly yours, 


M. W. KEELEY. 









List of Candy Recipes 



Famous Ala my Nougat 

French Chocolate Nougat 

Cream Nougat 

Cream Taffy 
«/ 

Plain Taffy 
Chocolate 

'Coasted Marshmallows 
Greek Fudge 
Brown Fudge 
Alamy Fancy Caramel 
Chocolate Caramel 
Nut Meat Caramel 
Cream Fondant 
Chocolate Cream Drops 
New York Ice Cream 
Butter Scotch 
Alamy’s Chewing Taffy 
Roasted and Salted Peanuts 


Peanut Cluster 
Brazilian Taffy 
Pecan Taffy 
Walnut Taffy 
Almond Taffy 
Cocoanut Taffy 
Puffed Rice Candy 
Italian Fudge 

Peanut Candy 

«/ 

Peanut Brittle 
Burnt Peanut 
Brown Chop Suey 
Chocolate Chop Suey 
Snow Ball Kisses 
Social Party Cream 
Turkish Delight 
Buttercup Candy 
Mexican Cream 













































































